Mussels in pickled sauce

“The mussel is a bivalve that lives in the Atlantic. In a wild state it is attached to rocks in shallow, tidal areas and feeds off phytoplankton which it retains by filtering the water.

The mussels found in the Galician Estuaries (Mytilus galloprovincialis) are farmed on rafts or floating platforms from which ropes hang, submerged in the water, to which the mussels are attached. The largest mussel-farming region in the world is the Arousa Estuary.”

“Frinsa mussels come exclusively from Galicia. They are selected from the rafts at the estuary entrances, where the best nutrients are located. After being classified and cleaned, they are dehydrated and fried in Olive Oil, which prevents the sauce from spoiling, guarantees their texture and gives them a special bouquet. The canning and packing operations are done by hand, adding a mild, characteristic brine made in accordance with traditional recipes, to enhance the flavour of the mussels.”

Conservation and Consumption
“Store in a cool place.

Can be eaten alone, straight from the can.They make an excellent aperitif.”

Nutritional Information

Energy: 146,6 Kcal / 615,3 kJ
Proteins: 20,8 g
Fats: 6,2 g
Of which saturated fats are: 1,6 g
Carbohydrates: 1,9 g
Of which sugars are: 0,2 g
Fibre: 0 g
Sodium: 0,59 g
Iron: 4,5 mg

Natural source of protein

Low in saturated fats

Natural source of iron

Available formats

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